Roast veal with kidney
Instructions
Made several recordings on the meat and insert a few grains of salt.
In a saucepan heat the butter, lay the meat bound with string and brown white.
Pour the cream, cover and let simmer for an hour.
Remove the meat and sauce put the washed, peeled, kidney released from nerve fibers and cut into slices not too thin otherwise harden.
Cover and cook for a quarter of an hour.
Untie roast, cut into slices, pour the sauce over.
Accompanying wines: Pinot Noir DOC Breganze, Torgiano Pinot Nero DOC, Castel Del Monte DOC Pinot Noir.
Ingredients and dosing for 6 persons
- 800 g of veal breast
- 1 kidney of veal
- 40 g of butter
- 1 glass of cream
- Coarse salt